• The Journal of the Convergence on Culture Technology
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• v.9 no.6
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• pp.193-200
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• 2023

This study evaluate the quality characteristics and antioxidative properties of acorn mook containing seoritae powder(0%, 2%, 4%, 6%). Among them the results of moisture content, Hunter color system, Texture, and antioxidant activity by making a section different Acorn Mook. The moisture content of samples 70.83%~81.77%, as the Seoritae powder Level in the formulation increased. As the Seoritae powder Level in the formulation increased, L-value of samples decreased, a-value of samples 7.29~7.79 increased and b-value decreased. According to the texture evaluation results, as the Seoritae powder level in the formulation significant decreased, the hardness, adhesivness, chewiness and cohesiveness, chewiness of acorn mook decreased. Seoritae powder level in the formulation increased Total phenol contents increased, Total flavonoid contents, DPPH free radical scavenging activity and ABTS radical scavenging activity of acorn mook decreased. The sensory results, the 2% samples received high taste, color, elasticity, chewiness, overall acceptability scores. In addition the 4% added samples of Seoritae powder showed a good overall evaluation compared to the control samples, so if acorn mook is manufactured by adding 2%~4% of Seoritae powder, it is thought that there is a possibility of commercialization of Seoritae acorn mook. We have the above results adding Seoritae powder to make a traditional food mook will help to use it as basic data for making acorn mook with excellent antioxidant activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.914-920
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• 2008

In this study, hard roll breads were prepared with 3, 6, 9, 12, and 15% of concentrated sweet pumpkin powder (CSPP). The samples and a control were then compared in terms of quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, external and internal surface appearances, and sensory qualities of bread in order to determine the optimal ratio of CSPP in the formulation. As CSPP content increased, pH of dough, specific volume, baking loss, and lightness of bread decreased, while total titratable acidity of dough, pH, total titratable acidity, moisture content, and redness of bread increased. Fermentation power of dough expansion increased as incubation time increased. The CSPP samples had significantly higher yellowness, hardness, cohesiveness, gumminess, chewiness, and resilience than the control group. Adhesiveness was the highest at the 12% substitution level, while the lowest at the 6% level. Springiness increased with increasing CSPP content. In the sensory evaluation, as CSPP content increased, scores for color and consistency of crumb decreased, while scores for aroma of sweet pumpkin, sweetness, and delicious taste increased. Density of crumb pore were maximal with the 12% CSPP substitution. The CSPP samples had significantly higher uniformity of crumb pore and springiness of crumb than the control group. However, mouth-feel and overall acceptability showed the reverse effect, obtaining fairly good scores. In conclusion, the results indicate that substituting $6{\sim}9%$ CSPP to hard roll bread is optimal, providing good physiological properties as well as reasonably high overall acceptability.

• Journal of Dairy Science and Biotechnology
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• v.27 no.2
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• pp.7-16
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• 2009

Appenzeller cheese samples were prepared by addition of 0.5, 1.0, and 2.0% green tea (Camellia sinensis, CS) powder and control cheese. We examined various quality characteristics of the novel cheese, such as viable-cell counts, pH, water-soluble nitrogen (WSN), non-casein nitrogen (NCN), non-protein nitrogen (NPN), and catechin level during maturation for 16 weeks at $14^{\circ}C$. To develop a Korean natural cheese containing green tea powder, we also analyzed the changes in the polyacrylamide gel electrophoresis pattern, chemical composition, and sensory qualities. The viable cell counts of the samples were not significantly different. Until the $3^{rd}$ week, the pH of the CS cheese decreased with an increase in the maturation time. However, the pH gradually increased by the $12^{th}$ week, while WSN, NCN, NPN also increased. The WSN, NCN, NPN, and catechin values for the CS cheese samples were significantly higher than the values for the control cheese. The polyacrylamide gel electrophoretic pattern of caseins for the CS cheese indicated that this cheese degraded more rapidly than the control cheese did. In the sensory evaluation, cheese with 1.0% CS powder showed the highest scores in taste and appearance and good scores in flavor and texture. These results indicate that 1.0% CS is the optimal value for addition to cheese, and cheese containing 1.0% CS shows good physiological properties and reasonably high overall sensory acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.203-211
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• 2013

The purpose of this study was to investigate the perception of aseptic foods (sterilized foods with radiation technology) in cancer patients in Busan. The subjects were 192 cancer patients at a hospital. This study was performed through interviews using questionnaires. Patients had perception scores on the need to develop aseptic foods (4.30 points out of 5.00), use aspetic foods (4.06/5.00), and intake aseptic foods (4.04/5.00). Patients less than 59 years old had significantly higher perception scores than those over 60 years old (p<0.05). The scores on aseptic food indicated the importance of various factors, including sanitation (4.86/5.00), good materials (4.82/5.00), nutritional value (4.79/5.00), unused of monosodium glutamate (MSG) (4.66/5.00), taste (4.61/5.00), and reasonable prices (4.60/5.00). The patients who were college graduates showed significantly higher scores and importance in good materials, proper packaging unit, simple cooking methods, food diversity, and familiar foods (p<0.05). In the aseptic menu items, patients wanted to include seasoned raw vegetables (4.11/5.00), a set menu (including cooked grain, soup, and a side dish) (4.08/5.00), seasoned cooked vegetables (4.04/5.00), low sodium kimchi (3.98/5.00), and fermented sauces (3.92/5.00). The patients with gastrointestinal cancer and other cancers (e.g. breast, thyroid, and renal cancer) had significantly higher necessity scores than lung patients for stew, seasoned raw vegetables, salad, low sodium kimchi, and a set menu (p<0.05).

• Korean journal of food and cookery science
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• v.14 no.2
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• pp.188-194
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• 1998

The purpose of this study was to provide those abroad with information about Korean foods and food culture by investigating the Japanese perception and preference for Korean foods. The results were as follows: 53.2% of the Japanese students had much interest in Korean foods and most of students (93.2%) were experience In eating Korean foods. On their first impression of Korean foods, 67.8% of the students answered that it was 'good', and 74.1% of answered their impression after eating Korean foods was 'good'. 83.1% of the students also answered that Korean foods suited their taste because they were 'delicious'. But 16.9% of the students answered that the Korean foods did not suit them because they were too spicey. The most well-known (99.3%) and eaten (96.3%) Korean food by Japanese stutents turned out to be Kimchi. In the preference test for Korean foods, Samgyetang was estimated the most delicious food. In the comparision between Korean Kimchi and Japanese Kimchi, the former was estimated more delicious and spicier than the latter.

• Journal of the Korean Society of Food Culture
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• v.18 no.1
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• pp.45-55
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• 2003

To investigate the relationship between dietary attitude and healthy status of office workers in Seoul was to be researched for 389 subjects (male: 224 and female: 165). As a result showed 69.4% of them moderately healthy state and 55.0% had a great interest in health. About 41.6% of the respondents was nonsmoker and 74.8% of them drunk alcohol once or twice a week. Only 28.0% of them responded to have breakfast three to four times a week. About 71.0% responded to skip breakfast'. The main reasons for it were 'the lack of time'(46.5%) and 'habitually'(22.6%). The usually preferred taste of food was showed to be 'hot' for 40.3%, the highest percentage. An attempt of supplemental food was 66.0%. The reason for it was shown to be 'for relaxation'(51.7%), followed by 'for prevention and treatment of diseases (23.1%). On dietary habit showed the groups of married and professional people won the hish scores on it. And the groups of those doing exercise once or twice a week, those having a sufficient sleep and those kept in a good food habit showed the high scores on it. The older age group showed the good dietary attitude regardless of occupation.

• Applied Biological Chemistry
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• v.20 no.1
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• pp.43-57
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• 1977

In order to establish methods of potato processing for mixed cooking with rice as main diet, treatment for polyphenol oxidase inactivation in potato tissues, and safety in regard to sanitation were studied. The results were summarized as follows: 1. Cut potato granule which were blanched in boiling water are practical and best in color within $3{\sim}6\;minutes$ dipping. 2. Dipping treatment of potato granules in a saline solution is not pratical because of the resulting color and saline taste. 3. Dipping treatment of potato granules in a boiling saline solution is not practical because of residual salt. 4. Dipping treatment of potato granules in low concentration of hydrochloric acid solution is not effective in color changes but dipping treatment from 0.1N concentration for 4-10 minutes to 0.5N concentration for $1{\sim}10minutes$ shows good effects. 5. Dipping treatment in boiling hydrochloric acid solution of 0.04-0.068N concentration for 3-5 minutes dipping is practical for its resulting color. 6. Dipping treatments in 0.05% of $K_2S_20_5$ solution for $50{\sim}60\;minutes$ and in 0.06% for $40{\sim}60\;minutes$ and 0.065% for $10{\sim}60\;minutes$ shows a small palatability in color but its boiled potato granules shows good color 7. Treatments for any time in $0.01{\sim}0.03%$ of boiling $K_2K_20_5$ solution after predipping in its cold solution for longer time than 30minutes show effective in the color and palatability of the potato granules and their cooked ones. 8. From the view of food sanitation, dipping treatment of the potato granules in the solution of $K_2S_20_5$ is safe because of the few residual amount of $SO_2$. 9. All the methods of treatment that potato granules are dipped for any time at 0.01% of $K_2S_20_5$ solution are safe from the view of fond sanitation. At 0.03% of $K_2S_20_5$ solution, nothing but the methods of treatment that they are dipped within 30 minutes and boiled within 4 minutes are safe.

• Food Science and Preservation
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• v.24 no.1
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• pp.84-92
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• 2017

Chicken breast jerky (CJ) was prepared by drying chicken breast at $50^{\circ}C$ for 9 hrs after marinating it in a various sweetening sauce including white sugar (WS), brown sugar (BS), rice syrup (RS), fructooligosaccharide (FO), pineapple concentrate (PC), Rubus coreanus extract (RCE), or honey (H), and its physicochemical and sensory properties were investigated. The CJ was found to contain 22.5-25.0% moisture, 41.0-46.6% protein, and 0.4-1.0% fat, which indicates that it could serve as a high-protein and low-fat snack. The type of sweeteners significantly affected the yield, pH, total viable cell count, and water activity of the CJ, showing ranges of 40.9-50.1%, 5.2-5.9, $2.5-6.2{\times}10^4CFU/g$, and 0.74-0.81, respectively. Both the water activity and pH were the lowest in CJ-RCE where of the highest in CJ-WS. The cohesiveness, springiness, and chewiness of the CJ significantly differed depending on the type of sweeteners (p<0.05). CJ-RCE showed the best taste and overall acceptability in a sensory test. After storage at $50^{\circ}C$ for 2 weeks, thiobarbituric acid reactive substance (TBARS) content (58.3 malondialdehyde (MDA) mg/kg) of CJ-RCE was much lower than those of control beef (75.6 MDA mg/kg) and pork jerky (98.0 MDA mg/kg), showing the good oxidative stability of CJ-RCE. Overall, marination in RCE sauce was suitable for the preparation of CJ with good quality in terms of its water activity, fat and protein contents, sensory property and oxidative stability.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.635-641
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• 2003

A non-thermal pasteurization technology, high Pulsed Electric Field (PEF) has been thought to be a new alternative processing technology instead of heating. The objective of this study was to examine and compare the effect of PEF and High Temperature Short Time (HTST) treatments on the physicochemical, microbiological and sensory characteristics of citrus juices. Total sugar and titratable acidity values of fresh citrus juice and two treatments were not significantly different each other at p<0.05. The concentration of vitamin C in fresh citrus juice $(31.2{\pm}0.59\;mg%)$ was not significantly different with the value of PEF treatment $(29.4{\pm}0.75\;mg%)$ but was significantly higher than the value of HTST treatment $(27.4{\pm}0.75\;mg%)$. The color values (L, a, and b) in PEF treatment were significantly lower than the fresh citrus juice, but were higher than the values of HTST treatment. Both total bacterial cell counts $(6.65\;{\pm}\;0.08\;log_{10}(cfu/mL))$ and yeast counts $(7.79{\pm}0.07\;log_{10}(cfu/mL))$ in fresh citrus juice were significantly reduced by PEF $(1.39{\pm}0.14,\;2.42{\pm}0.1\;log_{10}(cfu/mL))$ as well as HTST treatment (0, 0). PE activity of fresh citrus juice $(1.3{\pm}0.12\;units/mL)$ was significantly reduced by PEF treatment $(0.11{\pm}0.01\;units/mL)$ and was totally inactivated by HTST treatment. Sensory evaluation scores in flavor, taste and overall acceptability between the fresh and PEF treated citrus juices $(7.2{\sim}7.5)$ were not significantly different but the values of HTST treatment $(5.1{\sim}5.8)$ were lower than others. Consequently, PEF treatment is thought to be a good alternative pasteurization method for fresh citrus juice to HTST treatment due to its strong pasteurization effect, reduced destruction of nutrients and good sensory characteristics.

• Korean Journal of Breeding Science
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• v.42 no.3
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• pp.272-275
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• 2010

'Geumyoung' is a new early maturing rice cultivar developed from the cross between Sambaegbyeo and Iksan423/Sangju22 at Sangju Substation, NICS, RDA, Korea in 2009. It needs about 116 days from seedling to harvest in mid-mountainous areas. This cultivar has about 72 cm long culm and 19 cm long panicle, which are similar to Odaebyeo. It has higher panicle number per plant, medium to small grains and sometimes has a few awned spikelets. It shows tolerance to cold and resistance to blast but is susceptible to bacterial blight, virus diseases, and insects and pests. Milled rice of 'Geumyoeng' is translucent with non-glutinous endosperm and medium short grain. It has about 18.0% amylose and 6.6% protein content with good palatability of cooked rice. The milled rice yield of this cultivar was 5.53 MT/ha under standard fertilizer level of ordinary transplanting cultivation. 'Geumyong' would be adaptable for ordinary transplanting cultivation in the northern plains, and northern and southern mid-mountainous areas of South Korea.